Beef and Vegetable Tapsi
Tapsi is similar to a casserole or stew. This filling dish will warm you up!
peeled and cut into 3/4-inch thick rounds
trimmed of fat and cut into 1/2-inch strips
sliced into 3/4-inch rounds
stemmed, seeded, and sliced into strips
peeled and cut into 1/2-inch thick rounds
cored and cut into 4 slices
plus more to taste
What You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chef knife
- 3 mixing bowls
- Sheet pan
- Non-stick skillet
- 9x12 glass baking dish
- Pot holders
Preheat oven to 375° F.
Place eggplant and peppers into a bowl and toss with 2 teaspoons oil. Place vegetables onto sheet pan in a single layer.
Add onion and potatoes to the same bowl and toss with 1 Tablespoon oil. Place vegetables onto a second sheet pan in a single layer.
Bake vegetables for 15 minutes, then flip and bake another 10 minutes, or until golden brown.
Season beef with a pinch of salt and pepper. In a non-stick pan, heat 1 teaspoon of vegetable oil over medium-high heat. Cook beef until browned on each side, but not completely cooked through. Transfer meat to a bowl and leave juices in the pan.
Add garlic, tomato paste, and 1/2 cup water to the pan. Cook for about 4 minutes, stirring frequently until the tomato paste dissolves and the sauce thickens.
In a small bowl stir together pepper, coriander, Arabian spice blend, and salt.
In a 9x12 baking dish, layer vegetables and meat with a sprinkle of Arabian spice blend in between each layer as follows: • Eggplant • Peppers • Beef • Potatoes • Onions • Tomato Sauce • Tomatoes
Bake for 30 minutes. Let rest for 15 minutes. Serve with rice.
You can substitute any root vegetable (rutabaga, turnip, sweet potato, etc.) for the potatoes.
Nutrition Info and more
Serving size:Total calories:
15 gSaturated fat: